Springbank 1996 Single Cask
| Category | SINGLE MALT |
| Distillery | Springbank |
| Bottler | Distillery Bottling |
| Bottling Series | Single Cask |
| Vintage | 1996 |
| Bottled Year | 2016 |
| Age | 17년 |
| Cask Type | Fresh Port |
| Cask Number | 731 |
| Bottles Released | 252 |
| ABV | 53.3% |
| Volume | 750 ml |
| Label | - |
| Country | Scotland |
| Region | Campbeltown |
Flavor Profile
Tasting Notes
연한 앰버빛이 잔 안에서 조용히 흔들린다. 첫 향은 데메라라 설탕과 사탕수수 럼처럼 달다가 곧 플라스틱과 디젤유, 지우개 같은 낯선 기운으로 바뀐다. 프레시 포트 캐스크에서 17년을 보낸 술은 입에서 광물과 연기, 소금으로 방향을 틀고 호두와 밤의 고소함이 함께 걸린다. 여운은 길고 좁아진다. 레몬그라스와 담뱃잎, 바닷물의 짠맛이 오래 붙어 있다가 천천히 흩어진다.
AITasting Notes
Colour
light amber
air Nose
totally on Demerara sugar and rhum agricole of good age, plus a few drops of Hampden or Worthy Park. Well, that's what happened first, before more savoury, Springbanky, faintly sulphury notes started to come out, with some plasticine, a little diesel oil, pencil eraser, Maggi… It's all very lovely indeed. With water: creosote, saltpetre, ashes, samphires, Worcester sauce… and stuff like that
restaurant Palate
how great is this? Fab mineral, smoky, salty, tobacco-y, walnutty and chestnutty notes just everywhere, with these touches of sulphur that work so well in Springbank, while they would only also work in, say Mortlach and Ben Nevis. See what I mean? With water: salt, cigars, cocoa, acidic coffee, nuts, tar, resins, very old riesling…
timer Finish
long, tighter, almost lemony. Lemongrass, tobacco, brine, smoke, Madeira, mustard sauce…